Stop sacrificing throughput for control. This heavy-duty natural gas range delivers concentrated cooking power and precise manual controls to support continuous service in high-demand kitchens, school cafeterias, and institutional foodservice operations. Professionals will appreciate the configuration that balances open flame burners with a full-width griddle and a standard oven for simultaneous tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and griddle plate; soak in warm, soapy water. Scrub surfaces with a non-abrasive cleaner and a soft cloth; rinse and dry. Clean oven interior with a mild degreaser and wipe racks separately. Vacuum condenser coils and wipe stainless steel exterior; polish with a microfiber cloth. Inspect seals and burners; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend's P36D-BGG-NG heavy-duty 36" natural gas range offers 179,000 BTU, two 35,000 BTU burners, a 24" griddle, manual controls, one oven with two racks, stainless steel exterior, NSF and CSA certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty natural gas range delivers concentrated cooking power and precise manual controls to support continuous service in high-demand kitchens, school cafeterias, and institutional foodservice operations. Professionals will appreciate the configuration that balances open flame burners with a full-width griddle and a standard oven for simultaneous tasks.
#@@# Open Burners#@#
Two open burners supply focused flame for rapid boil and sear operations, each rated for high heat output and designed for quick response to manual adjustments. Chefs will maintain consistent heat across pans while reducing recovery time between high-load cycles.
#@@# Full-Width Griddle#@#
A 24-inch griddle with one-inch plate thickness provides a broad, durable cooking surface for direct contact cooking of proteins and breakfast items. Operators will achieve even heat distribution and long surface life under continuous use.
#@@# Oven Capacity#@#
One standard oven accepts two included racks and supports holding, baking, and roasting during peak periods. Kitchen teams will increase throughput by staging multiple pans while utilizing the top cooking zones.
#@@# Robust Construction#@#
Stainless front, sides, rear, and exterior bottom resist corrosion and simplify sanitation routines in commercial kitchens. Facility managers will reduce repair frequency and maintain a professional appearance with materials rated for institutional use.
#@@# Ignition and Controls#@#
Manual controls paired with battery spark ignition offer reliable start-up and intuitive operation without complex electronics. Maintenance staff will benefit from straightforward diagnostics and replacement procedures.
#@@# Installation Versatility#@#
Modular design with six-inch adjustable legs facilitates leveling on uneven floors and integrates with existing line equipment. Installation crews will position the unit flush with adjacent surfaces while meeting local code clearances.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform daily visual inspections of burners, griddle, oven cavity, and gas connections for soot, warping, or loose fittings. Turn off gas and electricity before cleaning. Scrape griddle deposits after each service with a stainless steel scraper; collect debris in a grease drawer and dispose per local code. Clean burner ports with a soft wire brush. Wipe stainless steel surfaces with a nonabrasive cloth and mild detergent, then dry.